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–+ servings
Grilled Octopus

Savory Grilled Octopus with a Mediterranean Twist

Experience the excitement of homemade grilled octopus, a culinary adventure with Mediterranean flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Boiling
  • 2 pounds Whole Octopus Ensure it's cleaned beforehand.
  • 1 each Lemon Halved.
  • 4 cloves Garlic Smashed.
  • 1 each Bay Leaf
  • 1 teaspoon Black Peppercorns
  • Water For boiling.
For the Marinade
  • 1/4 cup Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if necessary.
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
For Garnishing
  • Fresh Parsley Chopped, for garnish.
  • Lemon Wedges For serving.

Equipment

  • Large pot
  • grill
  • mixing bowl
  • Cutting Board
  • Knife
  • paper towels

Method
 

Directions
  1. Clean the octopus by removing the beak and eyes, then rinse under cold water.
  2. In a pot, bring water to a simmer; add lemon, garlic, bay leaf, and peppercorns. Submerge the octopus and simmer for 1 hour until fork-tender.
  3. Remove the octopus, let it cool then pat dry and cut tentacles apart.
  4. Mix olive oil, lemon juice, paprika, oregano, red pepper flakes, salt, and pepper in a bowl. Marinate the octopus tentacles for at least 30 minutes.
  5. Preheat grill to medium-high heat. Grill tentacles for 3-4 minutes per side until charred.
  6. Serve the grilled octopus on a platter, garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 1gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 260mgSodium: 800mgPotassium: 500mgVitamin A: 2IUVitamin C: 15mgCalcium: 3mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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